ALEX HYMAN

When I was thirteen years old, I was diagnosed with Celiac Disease. I always had a passion for cooking but, after being forced to adapt to a gluten-free diet, I found it imperative to learn how to cook for myself. During the pandemic, I used my additional free time to practice. I enrolled in several master classes taught by extraordinary chefs such as Thomas Keller. I absorbed as much information as possible and experimented with difficult dishes at home.

During my sophomore year of high school, I began interning at Kali, a Michelin star restaurant in the heart of Hollywood. I immersed myself in the experience of working under Kali’s Chef/Owner, Kevin Meehan, whom I am proud to call my mentor.  I grew both in my cooking skills and in my knowledge of the hospitality business. Working long hours in an incredibly high pressure environment, I honed skills such as responsibility, a strong work ethic and professionalism. 

After seven months of apprenticing, I was officially hired to work at Kali on weekends. I have been so fortunate to have the privilege of learning from and collaborating with such a phenomenal team.

While continuing my weekend commitment at Kali, I took a job the summer before my Senior year cooking at a restaurant called Coffee Coffee Melrose.  Under talented Chef Adrian Castro, I practiced the art of breakfast and lunch food utilizing new techniques with a farm-to-table menu that is constantly evolving .

My hope for the future is that I will be able to continue expanding my experiences within the hospitality industry, learning as much as possible so I can one day open my own restaurants.